| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 2 | c | (1-inch) cubed French bread (about 3 [1-ounce] slices) |
| 5 | c | Cauliflower florets |
| 2 | tb | Reduced-calorie margarine; divided |
| Olive oil-flavored cooking spray | ||
| 2/3 | c | Chopped onion |
| 1/2 | c | Chopped green bell pepper |
| 1/2 | c | Chopped red bell pepper |
| 2 | Garlic cloves; minced | |
| 3 | tb | Water |
| 1/2 | ts | Salt |
| 1/8 | ts | White pepper |
INSTRUCTIONS
This dish can be served as an alternative to mashed potatoes. 1. Preheat broiler. Place bread cubes in a food processor; pulse until finely ground. Set aside. 2. Steam the cauliflower, covered, 13 minutes or until tender; set aside. Melt 1 tablespoon margarine in a medium nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Combine the onion mixture, steamed cauliflower, 1 tablespoon margarine, water, salt, and white pepper in food processor; process until smooth, scraping sides of processor bowl occasionally. 3. Preheat oven to 375°. Combine cauliflower mixture and 1-1/2 cups breadcrumbs, and spoon into a 1-quart casserole dish coated with cooking spray. Sprinkle with 1/2 cup breadcrumbs. Bake at 375° for 15 minutes or until thoroughly heated. Yield: 7 servings (serving size: 1/2 cup Posted to JEWISH-FOOD digest V97 #336 by BNLImp@aol.com on
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